🍗 Chicken Sorrentino – An Italian Classic with Eggplant, Prosciutto & Melty Cheese

Introduction

If there’s one Italian-American dish that never fails to wow a crowd, it’s Chicken Sorrentino. This cozy, cheesy, saucy masterpiece has everything you love in comfort food—tender chicken, golden fried eggplant, savory prosciutto, rich marinara, and a bubbling blanket of cheese. Honestly, it’s like chicken parmigiana got all dressed up for a big night out.

I still remember the first time I ordered Chicken Sorrentino at a little family-run trattoria in New York. It arrived sizzling hot, with layers so perfectly stacked I didn’t want to cut into it (spoiler: I did, and it was divine). What struck me was how all the flavors worked together—crispy eggplant for texture, salty prosciutto for depth, tomato sauce for brightness, and of course, cheese for that irresistible gooey pull.

The best part? You don’t need to be a chef to pull this off at home. With just a little layering magic and a few pantry staples, you’ll have a restaurant-worthy dinner right out of your oven.

So grab your skillet, preheat that oven, and let’s bring this Italian-American gem to your kitchen!

Ingredients

Here’s everything you’ll need for Chicken Sorrentino:

• 4 boneless, skinless chicken breasts – pounded thin into cutlets
• 2 medium eggplants – sliced into ¼-inch rounds
• 4 slices prosciutto – thinly sliced, for that savory touch
• 1 ½ cups marinara sauce – homemade or store-bought
• 1 cup shredded mozzarella cheese – melty and stretchy
• ½ cup grated Parmesan cheese – for that nutty, salty kick
• 1 cup flour – for dredging
• 2 eggs – beaten, for coating
• 1 cup breadcrumbs – Italian-style preferred
• ½ cup olive oil – for frying
• Salt & black pepper – to taste
• Fresh basil or parsley – for garnish

Substitution Ideas

• Gluten-free? Swap breadcrumbs for gluten-free panko and flour for almond flour.
• Healthier version? Lightly bake or air-fry the eggplant instead of frying.
• No prosciutto? Try turkey bacon, pancetta, or skip it for a vegetarian-friendly version.
• Cheese swap: Fontina or provolone melts beautifully if you want a twist.

Step-by-Step Instructions

Making Chicken Sorrentino is a little like building a delicious tower of Italian flavors. Here’s how to do it:

Step 1: Prep the chicken cutlets

• Place chicken breasts between two sheets of parchment paper or plastic wrap.
• Pound them thin using a meat mallet (or a rolling pin) until about ½ inch thick.
• Season both sides with salt and pepper.

Step 2: Fry the eggplant

• Slice eggplant into rounds and sprinkle lightly with salt. Let sit for 15 minutes to draw out moisture. Pat dry with paper towels.
• Dredge each slice in flour, dip into beaten egg, and coat with breadcrumbs.
• Heat olive oil in a skillet over medium-high heat. Fry eggplant slices until golden brown on both sides. Drain on paper towels.

Step 3: Cook the chicken

• In the same skillet, add a drizzle of oil. Cook chicken cutlets for about 2–3 minutes per side until golden but not fully cooked through (they’ll finish in the oven).

Step 4: Layer the goodness

• Preheat oven to 375°F (190°C).
• Spread a thin layer of marinara sauce on the bottom of a baking dish.
• Place chicken cutlets on top.
• Layer with a slice of fried eggplant, then prosciutto, then a generous spoonful of marinara.
• Sprinkle with mozzarella and Parmesan.

Step 5: Bake until bubbly

• Bake uncovered for 20–25 minutes, until the cheese is melted, golden, and bubbly.
• Garnish with fresh basil or parsley before serving.

Extra Tips

• Serving Suggestions: Pair with spaghetti tossed in olive oil and garlic, or serve with a crisp green salad for balance.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm in the oven at 350°F for 10–15 minutes. Avoid microwaving if you want to keep the eggplant crisp.
• Variations:
  • Swap chicken for veal for a more traditional Italian version.
  • Make it vegetarian by using double layers of eggplant instead of chicken.
  • Add a splash of red wine to your marinara for extra richness.

Nutritional Information (per serving, approx.)

According to Orsara Recipes:

• Calories: 515
• Carbohydrates: 25g
• Protein: 46g
• Fat: 25g
• Fiber: 4g

FAQ Section

Q: How long does Chicken Sorrentino take to make?
A: About 45 minutes total—20 minutes prep, 25 minutes baking.

Q: Can I substitute the prosciutto?
A: Yes, turkey bacon, pancetta, or even thin slices of ham work well. You can also skip it entirely for a vegetarian version.

Q: Can I freeze Chicken Sorrentino?
A: Absolutely! Assemble it fully (without baking), cover tightly, and freeze for up to 2 months. When ready, bake from frozen at 375°F until hot and bubbly (about 45–50 minutes).

Conclusion

Chicken Sorrentino is one of those dishes that proves comfort food doesn’t have to be complicated. With its crispy eggplant, tender chicken, salty prosciutto, and melty cheese all tied together with marinara sauce, it’s an Italian classic worth mastering at home.

Next time you’re craving a restaurant-style dinner, skip the takeout and make this instead. It’s hearty, crowd-pleasing, and perfect for family dinners, date nights, or even Sunday meal prep.

If you try this Chicken Sorrentino recipe, let me know how it turns out! Share your photos, drop a comment below, and don’t forget to pass the recipe along to another pasta-and-chicken lover in your life.